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Photo of Corn and chicken soup by WW

Corn and chicken soup

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
This soup will keep in the refrigerator for up to 3 days. If freezing, add coriander just before serving.

Ingredients

Olive oil

2 tsp

Green shallot(s)

3 individual, trimmed, thinly sliced

Chilli powder

¼ tsp, Mexican

Chicken stock

1½ cup(s), (375ml)

Sebago potato

185 g, (1 x large), peeled, chopped

Skinless chicken breast

140 g, chopped

Canned corn kernels, rinsed and drained

125 g

Fresh coriander

1 tbs, finely chopped

Wholegrain bread

2 slice(s), (2 x 35g slices)

Instructions

  1. Heat the oil in a medium saucepan over medium heat. Add shallots and cook, stirring, for 2 minutes or until softened. Add the chilli powder and cook for a further 30 seconds.
  2. Add the stock and potato and bring to the boil. Reduce the heat slightly and cook, partially covered, for 10 minutes or until tender (if the potatoes are still holding their shape, crush with a potato masher). Add the chicken and simmer for 2 minutes or until cooked through.
  3. Stir in the corn and coriander while hot. Serve soup with the bread.

Notes

TIP: To make ahead of time, cool soup after stirring in the corn and coriander, then transfer to a microwave-safe airtight container. Seal and refrigerate until lunch time. Reheat soup in microwave and serve with bread.

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